Ingredients
- 6 smalls carrot peeled and shredded (about ½ cup)
- 12 tablespoons mirin
- 12 tablespoons rice vinegar or cider vinegar
- 6 tablespoons soy sauce
- 1 1/2 teaspoons dark sesame oil (or less - just for flavor)
- 12 tablespoons minced onions
- 6 tablespoons prepared mustard
- 6 tablespoons fresh ginger root grated (optional)
Make it step by step
- Makes 2/3 cup
- Whirl all in a blender. (I like to keep the carrot shredded and stir into the blended mixture.) Well covered, it keeps in the refrigerator about a week.
- Makes 2/3 cup
- NOTES: Here's a delicious salad dressing that's a favorite of mine.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.